Ingredients:
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Directions:
Preheat oven to 350 degrees.
Season roast with salt and pepper to taste.
Heat roast pan or large Dutch Oven. Add crisco and let it melt completely. Once you have reached around 350 degrees, or the fat is glistening, add the roast and sear on the first side.
Turn roast over once it has loosened from the bottom of the pan. Let sear again until it loosens from the pan.
Add soup mix, wine and enough water to cover.
Bake, covered, for 2 to 3 hours (the longer the better).
Check liquid level every hour and add water/wine to keep .5 to 1 inch of liquid.
With 1 hour left to cook, add carrots, potatoes, onions and parsnips, if using.
When the meat is falling apart and the vegetables are tender when forked, remove from the oven. Remove the vegetables with a slotted spoon to a serving bowl; move beef to a serving platter.
Place roast pan or Dutch Oven on the stove over medium-high heat and bring liquid to a boil. Meanwhile, mix cornstartch with a little cold water to make a slurry. While stirring the gravy, pour in the slurry and let boil until slightly thickened, about 2 to 3 minutes.
Serve meat and vegetables with the gravy plus some butter for the potatoes, if desired. |
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